Couve Mineira
The accompaniments to the national dish feijoada differ per region, but Couve Mineira (Kale or Collard Greens in the style of Minas Gerais) have become popular all over Brazil.
Ingredients
- 500 gr (1 pound) of collard greens, kale or Savoy cabbage
- 2 tablespoons of sunflower oil or olive oil
- garlic to taste
- salt to taste
- pepper to taste
Preparation
Wash and drain the kale or the collard greens. Remove the hard stems of the kale. Roll the leaves tightly together and slice into very thin shreds. As the shreds have to be very thin, the knife has to be sharp.
Sauté the garlic, the salt and the pepper in the oil (some people add a small union at this step). Stir-fry the shredded leaves quickly at high heat. It is important that you stop in time: the leaves have to wilt slightly but should keep their bright colour.
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